in the vineyard : Viognier grows on the gentle slopes at the base of Paarl mountian on granite soils and some new sites in the agter Paarl (Primo vineyards- Glenrosa soil type). The 2004 also had some fruit from a new vineyard in the Malmesbury region. These 2 new sites show enormour potential as the fruit is deeply rich and concentrated.
in the cellar : Once the skin colour changes to a slight yellow/ brownish look on the shoulder of the bunch. At this stage the rather tannic taste is riper and less astingent. Fermentation is done in 50% 2nd Fill, 15% new Frenck Oak and the remainder in tank. Post ferment, sur lie (4 months) botanage weekly. Partial malolatic fermentation.